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Creme fraiche and cheese=cheese sauce???

(7 Posts)
6inchnipples Mon 08-Jun-09 20:42:00

Any one done the jamie trick and used creme fraiche mixed with cheese instead of making a cheese sauce??

I just did it for my double batch of mousaka and i'm a bit sad to see it has seperated. Anyone else had this problem or know why this happened???

hippipotamiHasLost36Pounds Mon 08-Jun-09 20:45:55

I did this for a lasagna once - I had some creme fraiche left over and did not want to use it.
I did not like the end result - it tasted too 'fresh' (like creme fraiche) and not stodgy-cheese-saucy enough.
Was it 'light' creme fraiche? Because that always separates when I try to cook with it - the full fat version holds up better.

hippipotamiHasLost36Pounds Mon 08-Jun-09 20:46:17

Gah, did not want to waste it!!

6inchnipples Mon 08-Jun-09 20:51:19

I read waste, how the mind works!!

Yes it was light stuff, thanks that has satisfied my wondering!!

I don't like end result as much either but i had some too and its much less hassle than dirtying another pot!

roundNround Mon 08-Jun-09 20:54:00

How did you know it had seperated? < dunce emotion >

6inchnipples Mon 08-Jun-09 21:02:14

you know its seperated by how it looks, kind of grainy looking rather than creamy. Its a bit like when you're baking and you add the eggs to the butter sugar mix and sometimes it curdels(sp??)

It happens sometimes when you are cooking with cream too.

roundNround Mon 08-Jun-09 21:13:57

Thanks 6inchnipples smile

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